Feta cheese is a centuries old traditional dairy product that adds a tangy, salty, creamy touch to traditional Greek recipes and so much more besides. Learn its history, health benefits and some favourite feta dishes below.
Think feta cheese is just a topping for salads? Think again!
There’s a rich and diverse world of feta cheese recipes, beyond the simple realm of leafy greens and raw veggies. So get ready to tantalise your taste buds and elevate your plates! Below you’ll find delicious dishes and ideas that showcase feta cheese in all its salty, savoury glory.
What is feta cheese?
Feta cheese has been a staple of Mediterranean cuisine for centuries. Originating in and around Greece, the earliest records of feta production date to the 8th Century! Feta is therefore one of the oldest cheeses in the world that is still made and enjoyed today.
Feta has a crumbly texture and a distinctive tangy, salty flavour, and is a beloved ingredient in many dishes. You’ll find it used widely in Mediterranean cuisine, both in Greece and beyond. Traditional cheese makers use sheep’s milk or a combination of sheep’s and goat’s milk in the production of this iconic cheese. The name “feta” likely comes from the Greek word fetta, meaning slice.
Types of feta and similar cheeses
Feta has been produced for hundreds of years, so it should come as no surprise that there are plenty of different varieties to explore and enjoy.
Traditional Greek feta uses sheep’s milk or a mixture of sheep’s and goat’s milk. However some modern cheesemakers are producing versions of the cheese that use goat’s milk alone. Each type of feta has its own distinct flavour profile and texture. Pure sheep’s milk feta has a milder flavour, while those with goats milk tend to be stronger and tangier. Try different varieties to see which you prefer.
Feta cheese received PDO status in 2002. To qualify for the name ‘Feta’, a cheese must be produced in specific regions of Greece using only sheep’s milk or a combination of sheep’s and goat’s milk. As a consequence, similar cheeses made with cow’s milk, or those produced outside of Greece, must be labelled as ‘feta style’ or else named something else altogether.
You’ll often find these ‘feta style’ cheeses sold as ‘Greek salad cheese’, ‘Bulgarian cheese’ (‘Bulgarit’ in Israel) or even just ‘white cheese’. The name varies with location so look out for your local options. When made with cow’s milk, the cheese is generally milder, less tangy, and softer in texture than traditional feta.
Nutritional value of feta cheese
Feta cheese is nutrient-dense, being rich in protein, and high in calcium. However, as you might expect for a salty-tasting brined cheese, it is relatively high in sodium.
Feta also provides micronutrients including phosphorus, zinc and fat-soluble vitamins like A, D and E. These support bone, joint and nerve health, as well as other essential bodily functions. It is worth noting that feta made from sheep’s milk is more nutritious than that made from cow’s milk as it has higher levels of vitamins and minerals.
Despite its high salinity and low pH, feta also contains beneficial microbes which can support a healthy gut. Eating probiotic foods like feta cheese, live yogurt and fermented vegetables is recommended as part of a healthy diet.
Feta – a versatile ingredient
Feta’s crumbly texture and tangy flavour make it a versatile addition to a wide range of recipes. I love to use it in starters and salads, or add it to main courses for a salty, tangy kick. You can even include it in desserts! Whether crumbled over a fresh vegetables, stirred into a dip, or baked into a pie, feta adds its distinct flavours and textures to any dish. The possibilities are endless, making feta a must-have ingredient for easily adding depth and complexity to home-cooked dishes.
Feta and fruit
For a quick, delicious and healthy snack or dessert, simply combine feta with fruit for a salty-sweet taste sensation. I remember eating watermelon with feta in Israel years ago, and being blown away by the deliciousness! But don’t stop there – feta is also wonderful with ripe summer berries, juicy peaches and apricots, succulent figs, or a crisp, sliced pear.
Raw or cooked?
I enjoy feta both right out of the packet – crumbled over a hearty lunchtime salad, sliced into a sandwich or omelette, or mixed with sourdough crumbs as a topping for pasta or risotto. However you can also cook feta with great results.
Add a sprig of thyme, a shake of spice, then drizzle with some Greek honey and bake. Once lightly browning, you can use crackers or crudités to scoop up the soft, warm, sweet-salty cheese. Alternatively add to a savoury crumble topping, or stir into rich vegetable sauces or even shakshuka. You can even add it to your pizza topping for an extra savoury hit – delicious!
Cooking with feta
Cooking with feta adds richness and depth to dishes, easily elevating family meals into something more special. Use it to add a creamy element to vegetable dishes or pasta sauces, or give a Mediterranean twist to quiches and bakes. I love how the addition of feta enhances the flavour and texture of almost any dish.
Whether you’re exploring traditional Greek cuisine, looking to jazz up a salad, create a creamy dip, or just enhance your weeknight pasta, feta cheese is a versatile, readily available ingredient that is easy to use. Below are some of my favourite ways to incorporate this tangy and delicious cheese into your cooking.
Feta cheese recipes
Incorporating feta cheese into your cooking opens up a world of scrumptious possibilities. Check out the recipes below, and enjoy some fabulous feta!
Feta cheese FAQ
Authentic feta is made using sheep’s milk, or a combination of sheep and goat’s milk, in specific areas of Greece. Producers brine the cheese for several weeks to develop its unique texture and mild, salty flavour.
Store your feta in the fridge, with other cheeses and fresh dairy products. Once opened, keep it in an airtight container in the fridge and eat within a day or two. Discard the cheese immediately if it has any unusual odours, changes colour, or becomes ‘slimy’.
Feta is rich in protein, and high in calcium. It also provides phosphorus, zinc and fat-soluble vitamins including A, D and E. These nutrients support bone, joint and nerve health, as well as other essential bodily functions. Feta also contains beneficial microbes which can support a healthy gut.
Feta cheese is relatively high in sodium so is not a good choice for people on a low salt diet, or who suffer with high blood pressure.
Your feta favourite?
Do you have a favourite feta cheese recipes? What’s your favourite way to incorporate feta into your cooking? Leave a comment and let me know!
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